Candied sweet potatoes w/rum butter glaze

12 servings

Ingredients

Quantity Ingredient
5 pounds Sweet potatoes
½ teaspoon Salt
1 tablespoon Butter
⅓ cup Brown sugar; packed
1 tablespoon Lemon juice
Nonstick cooking spray
3 tablespoons Dark rum
. or apple cider

Directions

RUM GLAZE

Heat a large pot of water to boiling. Meanwhile, peel potatoes and cut into quarters. Add to boiling water with salt. Boil 20 minutes, or until tender. Drain well.

Preheat the oven to 400ø. Coat a 2-qt. casserole dish with nonstick cooking spray. Set aside.

Mash potatoes coarsely with a fork or a potato masher. Transfer to the prepared casserole dish, smoothing the top with a spatula.

Prepare rum glaze: Melt butter in a medium-sized, heavy skillet. Stir in sugar and lemon juice and cook over medium-high heat 3 minutes, or until bubbly. Add rum, return the mixture to a boil, and pour over sweet potatoes.

Bake 45 minutes, or until the glaze has become slightly crusty and nicely golden. Cool for 5 minutes. Makes 12 servings.

* Approximate nutritional analysis: 231 calories per ½-cup serving; 3g protein; 50g carbohydrate; 2g fat (6% of calo- ries), 4g fiber; 3mg cholesterol, 125mg sodium; more than lOO% of the Daily Value for vitamin A, 55% for vitamin C, 23% for vitamin B6.

** American Health -- November 1995 ** Thanks is given to the passenger that left the magazine on the airplane.

Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 12-12-95

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